Because... It's not Christmas until we bake cookies.
One of my top 3 Christmas traditions is baking cookies and making gingerbread cake. The holidays remind me of my childhood in Ohio. My cousins and I would help my Aunt bake tons of different kinds of cookies... mostly because we got to eat the remaining batter out of the bowls (don't judge us). Now that I have my own little one, it's been a blast sharing my favorite traditions with him.
This year we tried a new take on gingerbread cookies by turning them into cups and adding cheesecake in the middle to make our Gingerbread Cheesecake Cookie Bites. Since they're so easily accessible and we're taking most of them to a holiday party the recipe makes a LOT of cookie cups, I tried to make the measurements easily divisible if you don't need as many.
Makes approx. 40 cookie cups
3 sticks butter, room temperature
2 cup lightly packed brown sugar
6 Tbsp molasses
4 cups all purpose flour
1 2/3 Tbsp ground ginger
2 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
2 tsp baking soda
4 tsp cornstarch
24 oz cream cheese, room temperature
2 cup powdered sugar
1 1/2 cup brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Cream butter and sugar together until light and fluffy, about 6 minutes.
Beat in the egg and molasses until combined.
Combine the dry ingredients in a separate bowl.
Add the dry ingredients to the wet ingredients and mix until smooth. Refrigerate dough for about 30 minutes.
Preheat oven to 350 degrees. Insert liners to the cupcake pan
Make dough balls with about 2 tbsp of the dough. Press it into the bottom and 1/2 way up the sides to shape the cup.
Bake for 10-12 minutes.
Remove the pan from the oven and allow to cool for about 10 minutes. Use the bottom of a measuring tablespoon to press in the cups of the cookie if needed. Remove the cookie cups from the pan to finish cooling.
Once cookie cups are cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, brown sugar, cinnamon and ginger together until smooth.